An oval white bowl with shrimp etoufee. Hearty gulf shrimp featured.
Gluten free, Holiday favorites, Seafood

Shrimp Etoufee

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Get in the spirit of Mardi Gras with this easy shrimp etoufee. Spice it up with cayenne pepper.

Delicious and spicy shrimp etoufee.
Delicious and spicy shrimp etoufee.

Need an easy recipe for Mardi Gras? Get in the spirit with this easy Louisiana-style shrimp etoufee. An etoufee is a Cajun stew of vegetables and seafood, usually Gulf shrimp or crayfish. I made it with prawns, but you could easily adapt this to include other Pacific Northwest seafood if you like, such as Pacific cod or mussels.  Just don’t forget the beads and masquerade mask. 🙂

PicMonkey Collage

This recipe starts out with the Cajun holy trinity of onions, green bell pepper and celery as do many of the Cajun and Creole dishes of Louisiana. It’s a traditional base for etoufee, gumbo and jambalaya.

It’s kicked up a notch with the addition of cayenne pepper to make it spicy. Use only the smallest amount of cayenne pepper (less than 1/4 tsp) to start. The newer the spice, the more likely it will be HOT and spicy. You can always add more and adjust for flavor at the end. By the way, did you know cayenne pepper (Capsicum annuum) is known to have many health benefits?

The holy trinity of cooking and cayenne pepper.
The holy trinity of cooking and cayenne pepper.

Cayenne pepper can help boost your immune system and improve your circulatory system.

I learned about shrimp etoufee during a seafood cooking class I attended at Bon Vivant School of Cooking in Seattle. It’s a great all-purpose seafood recipe. And it takes less than 30 minutes to prepare. This recipe will serve about six people. Serve it with steamed rice and a nice mixed green salad.

Laissez les bons temps rouler! (Let the good times roll!)

Ingredients

2 tbsp olive oil
2 ribs celery, diced
1 big green bell pepper, chopped
1 medium onion, diced
2 cloves garlic, minced
2 tbsp parsley, minced (divide 1 tbsp for the sauce, another for garnish)
2 tbsp tomato paste
1 28 oz can Italian pear tomatoes (or two 15 oz cans whole tomatoes)
1/4 tsp cayenne pepper (adjust to taste)
a pinch sea salt and freshly ground black pepper
1 lb prawns, shelled and deveined
water as needed

Method

Empty the tomatoes into a large bowl. Using your hands, tear the tomatoes up into small pieces and mix them together with their liquid. Set aside. Use a large saute pan (3 quarts). On medium heat add the olive oil to the pan and heat through. Add the onion, celery and green bell pepper and saute until tender. Add the garlic and parsley. Saute just for a minute or two. Then add the tomato paste and tomatoes. Depending on how much liquid was in the can, you may need to add a little water. Simmer the sauce for about 10-20 minutes or until it begins to reduce down and becomes flavorful. Add the prawns to the sauce. Immerse them in the sauce and simmer until the prawns turn pink and curled (about 5-8 minutes). Garnish with the last 1 tbsp of parsley and serve with steamed rice.

Serve shrimp etoufee with steamed rice
Serve shrimp etoufee with steamed rice

Shrimp Etoufee

Get in the spirit of Mardi Gras with this easy shrimp etoufee. Spice it up with cayenne pepper.

  • 2 tbsp olive oil
  • 2 ribs celery (diced)
  • 1 big green bell pepper (chopped)
  • 1 a medium sized onion (diced)
  • 2 cloves garlic (minced)
  • 2 tbsp parsley (divided, 1 tbsp for sauce, the other for garnish)
  • 2 tbsp tomato paste
  • 1 28 oz can Italian pear tomatoes (or 2 15 oz cans whole tomatoes)
  • 1/4 tsp cayenne pepper (adjust to taste)
  • 1 pinch sea salt and freshly ground black pepper
  • 1 lb prawns (shelled and deveined)
  • water as needed
  1. Empty the tomatoes into a large bowl. Using your hands, tear the tomatoes up into small pieces and mix them together with their liquid. Set aside.
  2. Use a large saute pan (3 quarts). On medium heat add the olive oil to the pan and heat through. Add the onion, celery and green bell pepper and saute until tender. Add the garlic and parsley. Saute just for a minute or two.
  3. Then add the tomato paste and tomatoes. Depending on how much liquid was in the can, you may need to add a little water. Simmer the sauce for about 10-20 minutes or until it begins to reduce down and becomes flavorful.
  4. Add the prawns to the sauce. Immerse them in the sauce and simmer until the prawns turn pink and curled (about 5-8 minutes). Garnish with the last 1 tbsp of parsley and serve with steamed rice.
 

 

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